Chocolate Peanut Butter Cake Recipe

We've created the ultimate dessert recipe and another of Matts favorites with our Chocolate Peanut Butter Cake. Insert the word 'lava' anywhere because this cake will be oozing with peanut butter lava once you dig in! It's a simple cake to make!!

This cake is like a massive reeses cup just waiting for you to take a bite. And, since you get to dictate how much peanut butter goes in you can make it exactly like the candy with basically a 4 to 1 ratio of peanut butter to chocolate. We first made the cake without the frozen peanut butter disc, but once we made it and tried it a second time we knew it was almost vital in the process of maximizing the PB lava in this recipe. You don't have to be all fancy with a cookie cutter though, saran wrap will do just fine for making a ball or any shape for that matter!


  • 1 oz Unsweetened Bakers Chocolate
  • 2-3 tbsp Peanut Butter
  • 2 tbsp Butter
  • 1 tbsp Heavy Whipping Cream
  • 1 large Egg
  • 2 tbsp erythritol
  • 5-7 liquid Liquid Stevia
  • 1 tbsp Unsweetened Cocoa Powder
  • 2 tsp Coconut flour
  • 1/4 tsp Baking powder
  1. Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it's also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle.**To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
  2. Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
  3. Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
  4. Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
  5. Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
  6. Pour half the batter into your greased ramekin or springform pan. We use a 4" springform pan for this.
  7. Place the peanut butter right in the center without allowing it to run to the edges.
  8. Pour the second half over the peanut butter.
  9. Bake in a 400 degree oven for 13-15 minutes.
  10. You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
  11. Serve immediately and enjoy!
Nutrition Facts
Chocolate Peanut Butter Cake
Amount Per Serving
Calories 366Calories from Fat 288
% Daily Value*
Total Fat 32g49%
Total Carbohydrates 10g3%
Dietary Fiber 6.5g26%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Adapted : Chocolate Peanut Butter Cake @ thingrecipe


This recipe for raspberry mango iced tea couldn’t be any easier – it’s simply brewed black tea that’s been lightly sweetened with mango juice and mixed with fresh fruit.

This recipe for raspberry mango iced tea is a light and refreshing drink that only takes 5 minutes to make.

  • 6 cups of water
  • 6 black tea bags (I used English breakfast tea)
  • 2 cups of mango nectar or juice
  • honey to taste (optional)
  • 1 1/2 cups of fresh mango slices
  • 2 cups of raspberries
  • mint sprigs for garnish (optional)
  1. Bring the water to a boil; add the tea bags and steep for 3-5 minutes or until desired level of strength.
  2. Stir in the mango nectar. Add honey to taste if desired.
  3. Pour the tea into a pitcher. Add the mango slices, reserving a few for garnish if desired.
  4. Chill the tea in the refrigerator for at least one hour.
  5. Stir in the raspberries right before serving. Pour into glasses with ice and garnish with reserved mango slices and mint sprigs if desired.

Vegan Garlic Alfredo Sauce Recipe

Traditional garlic alfredo sauce has butter, milk, cream, parmesan cheese (or other cheeses) and garlic in it. Major dairy overload! Bloated, icky feeling. It also does not have onion in it. However, I wanted to give my alfredo sauce that slightly, sweet richness typically reached by cream and butter, so I added cooked onions, lots of them. But don't worry, it does not taste like onion just gives it lots of flavor and cuts down on all the extra ingredients you typically see in vegan recipes.

Regardless, it is delicious and very creamy and satisfying and will not make you sick and want to throw up afterwards. You can eat this alfredo sauce without tons of guilt.

Vegan Garlic Alfredo Sauce Recipe
Healthy vegan garlic alfredo sauce that tastes like the guilty version. Lots of onion is the secret to this easy, low ingredient and rich dairy-free and oil-free alfredo sauce. You will be shocked there is not an ounce of dairy in it!

  • 1 medium white onion, chopped (MAKE SURE to measure out 1 1/2 cups (200g b/c this is where lots of flavor comes)
  • 1-2 cups low sodium vegetable broth, separated (240-480 mL)
  • 1/2 teaspoon (3g) fine sea salt
  • 1/4-1/2 teaspoon ground black pepper
  • 4 EXTRA LARGE garlic cloves, minced (15g) (don't skimp because hey, flavor! You should NOT need to be adding extra garlic if you use the correct amount listed. If your cloves are small, add more.)
  • 1/2 heaping cup raw, unsalted cashews (75 g, 2.6 oz) (soaked overnight in hot water if you don't have a high powered blender, otherwise your result will be gritty and NOT creamy)
  • 1-2 tablespoons lemon juice (don't omit, as this omits any cashew flavor!)
  • 1/4 cup nutritional yeast (25 g, more or less if preferred. I used an extra tablespoon. Make sure to use a non-synthetic version so it doesn't leave a nasty vitamin taste. I highly recommend Sari brand )
  • It is not recommended to sub or eliminate any of these ingredients, as I cannot vouch for the results if any are changed. The lemon juice is crucial, as it eliminates any cashew flavor.
  • Also, if you don't have a high powered blender like a Vitamix, it is crucial to pre-soak the cashews so they soften and the sauce ends up smooth and creamy, and not gritty. Drain them and rinse after soaking.
  1. Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After several minutes, add the garlic and cook a couple of minutes more. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
  2. Add the cooked veggies (the onion and garlic) to a blender. Start out by just adding 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, lemon juice, nutritional yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. Taste and add any more salt & pepper, if desired.
  3. Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.


Skinny Sparkling Mint Pineapple Lemonade is light, refreshing and filled with fruity flavors!

Fruity and mint are perfect together. I pureed fresh pineapple but if you want a shortcut or pineapple isn’t in season, simply use pineapple juice. It’s tasty both ways. Add some prepared lemonade, a few mint leaves, and you are ready to go!


Skinny Sparkling Mint Pineapple Lemonade is light, refreshing and filled with fruity flavors!

  • 2 cups fresh pineapple juice or a fresh pineapple, diced
  • 2 cups light lemonade, such as Crystal Light
  • 2 cups lime sparkling water, such as La Croix
  • For Garnish:
  • Lime wedges
  • Mint leaves
  1. If using a fresh pineapple, add the pineapple to a blender and puree well.
  2. Measure out 2 cups.
  3. In a pitcher, combine the pineapple juice and light lemonade. Stir to mix well. Add sparkling water and gently stir.
  4. In 4 medium glasses filled with ice, add the pineapple lemonade.
  5. Garnish with lime wedges and mint leaves.

Hamburger Cheese Bake


  • 2 tȃblespoons olive oil
  • 1 pound 80/20 ground beef
  • ½ cup chopped onion
  • 2 cups prepȃred tomȃto sȃuce
  • 1 teȃspoon sugȃr
  • 1 teȃspoon kosher sȃlt
  • ¼ teȃspoon gȃrlic powder
  • ¼ teȃspoon freshly ground blȃck pepper
  • 4 cups uncooked egg noodles (ȃny size)
  • 1 cup cottȃge cheese
  • 8 ounces softened creȃm cheese
  • ¼ cup sour creȃm
  • 1/3 cup chopped scȃllions, tops ȃnd bottoms
  • ¼ cup green bell pepper chopped
  • ½ cup Pȃrmesȃn cheese, grȃted


  1. Preheȃt oven to 350 degrees.
  2. In ȃ lȃrge skillet, brown beef ȃnd chopped onion in olive oil. Drȃin off fȃt ȃnd discȃrd.
  3. ȃdd tomȃto sȃuce, sugȃr, sȃlt, gȃrlic powder ȃnd blȃck pepper, mix then remove from heȃt. Set ȃside.
  4. Cook egg noodles to just under ȃl dente. Drȃin ȃnd set ȃside.
  5. While noodles ȃre cooking, in ȃ lȃrge bowl mix cottȃge cheese, creȃm cheese, sour creȃm, scȃllions ȃnd bell pepper. Mix to combine.
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